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Ingredients

brown rice: 1 cup
water: 2 1/2 cups
olive oil: 2 Tbl
lemon juice: 3 Tbl
soy sauce: 3 Tbl
ginger root: 1 tsp
teriyaki sauce: 1 tsp
chicken breasts: 8 oz
celery (chopped): 1 cup
canned waterchestnuts (sliced): 1 cup
white mushrooms (sliced): 1 cup
green onions - spring or scallion (chopped): 1/2 cup
red bell pepper (chopped): 1/2 cup

Chinese Chicken Rice Salad

Credit: allrecipes.com

User rating:

  • Prep Time
    15 min
  • Cook Time
    45 min
  • Servings
    6 serving(s)

Tags

No Pork, No Red Meat, Dinner, Lunch

  1. Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
  2. To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
  3. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.                 

What else can I make with these ingredients?

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